Kitchen utility folder discussion

Vemund

Vemund

Joined
Jul 10, 2015
Messages
231
Looking around at kitchen and utility folders and I've seen the KUF 3 and 4, and the Spydiechef. Anyone have a favorite kitchen folder? Why?
 
Folder =/= kitchen. I know alot of folks do it for necessity, which is cool, but at least use a fixed blade!

Folder = moving parts, and knowing my kitchen...
Kitchen = organic s***. You're gonna get it in your folder, no matter the lock type, and have to clean it up (or dont, and your folder will suffer). Cleaning means soaking it in water, which again needs drying and extra step to ensure your knife internals dont rust....why go through all that? Just get a paring knife.

I cringe everytime my buddy takes out his bugout and drown the poor thing in blood and steak juice.

On that note, I think the best kitchen folder would be as simple as possible, such as a non-locking folder. A stainless GEC or Case comes to mind, they make great food and steak knives.

My thoughts :)
 
I use my Spidiechef at home often and also when traveling.

I tend to test all my blades in the kitchen in benchmark meat cutting tasks. I just wash them in hot running water with some dish soap.

Has to have a bit of a belly for most kitchen tasks But you can do cocktail prep with something like a swayback folder quite well. My BF2021 Forum knife excels at getting the perfect slice of orange peel for a garnish.
 
Dergyll said:
Folder =/= kitchen. I know alot of folks do it for necessity, which is cool, but at least use a fixed blade!

Folder = moving parts, and knowing my kitchen...
Kitchen = organic s***. You're gonna get it in your folder, no matter the lock type, and have to clean it up (or dont, and your folder will suffer). Cleaning means soaking it in water, which again needs drying and extra step to ensure your knife internals dont rust....why go through all that? Just get a paring knife.

I cringe everytime my buddy takes out his bugout and drown the poor thing in blood and steak juice.

On that note, I think the best kitchen folder would be as simple as possible, such as a non-locking folder. A stainless GEC or Case comes to mind, they make great food and steak knives.

My thoughts :)
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Kinda agree with this.
 
Danke42 said:
I use my Spidiechef at home often and also when traveling.

I tend to test all my blades in the kitchen in benchmark meat cutting tasks. I just wash them in hot running water with some dish soap.

Has to have a bit of a belly for most kitchen tasks But you can do cocktail prep with something like a swayback folder quite well. My BF2021 Forum knife excels at getting the perfect slice of orange peel for a garnish.
Click to expand...
I have a TRM atom and that does most of my kitchen things like cutting an apple. And that's really about all I really need it for. I think you're right about food prep being a specialty item. I can't get away from a good fixed blade for that. The bug out also does fine again for the dad tasks of cutting apples for kids.
 
If a folder is long enough, you can get the job done without getting anything in the pivot.

The only folder I actually enjoy using in the kitchen was a Mercator K55 Black Cat. Great slicing knife.
 
The knife industry has an entire category of knives dedicated to those tasks. They are called kitchen knives.
Nobody uses a folding knife for food prep in a professional kitchen. I would yell at anyone in my kitchen for using a folder for food prep. They would get the same wrath if they used a kitchen knife to open packages or break down boxes.
The risk of cross contamination is way too high when using a folder in the kitchen. Truthfully you never know how clean that pivot area is until you take it apart.
 
I was thinking about a Spyderco police 4 in k390 for a BBQ knife. Thoughts?
 
I have a couple of Spyderco Large Lums that are the ones I like for food if there isn't a good fixed blade available. If I know I'm going to be prepping at a friend's house or staying at an BnB or rental, I will take one along--I hate using the usually dull or cheap knives I find along the way. The Lums have a decent size blade that's quite slicey, with a big belly and angled handle so I can keep the pivot away from mess. They are also liner locks with standoffs, so they clean up quite easily.
 
Vemund said:
I was thinking about a Spyderco police 4 in k390 for a BBQ knife. Thoughts?
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You and M Mister Coffee both apparently :D

K390 patinas easily and requires more maintenance, so not the best steel for food prep. Better to go for the standard VG10 one, or the Hap40/Sus410 laminate like I mentioned in his thread lol.

I guess in terms of gunk getting stuck in knives, lockbacks aren't the worst. I've actually used my 204p millitary a few times for bbq, it holds up really good and is very stainless. Cuts well despite having a thicker blade. I'm very careful not to get s*** in the liner and pivot though.

Edit: also, if VG10 is a 3/10 difficulty to sharpen, I'd put K390 at like a 7.5 or 8 lol
 
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